Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Arugula Salad with Strawberry Rhubarb Vinaigrette
- add review
- #17040
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Dressing
1 cup chopped fresh rhubarb
1 1/4 cup chopped fresh strawberries
3 large shallots, coarsely chopped
1 tablespoon sugar
1/3 cup red wine vinegar
3/4 cup canola oil
1/4 teaspoon Dijon mustard
Salad
1 bunch arugula
12 whole fresh strawberries
4 ounces goat cheese
directions
Simmer dressing ingredients except oil and mustard in a small non-reactive saucepan until tender, about 10 minutes.
Puree, strain into large bowl and cool. Whisk in canola oil and Dijon mustard
For Salad: Arrange on salad ingredients on plates and drizzle with the chilled vinaigrette dressing.
added by
bessie1942
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments